Directions

Pressure cook thuvar dhal along with a pinch of turmeric powder till soft.

Remove the roots and wash the keerai thoroughly. Chop the keerai finely.

Chop onion and tomato finely.

In a kadai put the oil and when it hot add mustard. When it pops up add urad dhal, jeera, fenugreek, asafotida powder and red chillies (break it into two pieces each) and fry till the urad dhal turns light brown. Add chopped onion and fry till it is transparent. Add tomato pieces and fry for a while. Add garlic flakes, salt, sambar powder and turmeric powder. Mix well. Then add chopped keerai and mix once again. Close it with a lid. Cook the keerai in low flame. No need to add water since the keerai will cook in its own water content. When the keerai is cooked, add tamarind juice (soak the tamarind in water and squeeze out thick juice). Allow to boil. Then add the cooked dhal. Mix it and allow to boil for one more minute.

This curry recipe is demonstrated by Chef Soundararajan in a TV show. With this basic curry, we can prepare number of dishes. For example, if we add cooked dhal, it will become “Dhal Curry”. Add cooked spinach and paneer. It will be “Spicy Palak Paneer”. Add cooked potato pieces and […]